Rating: 3.5 stars
69 Ratings
  • 1 star values: 8
  • 2 star values: 8
  • 3 star values: 21
  • 4 star values: 14
  • 5 star values: 18
Susie Theodorou

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Credit: James Baigrie

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.

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  • Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down.

  • Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets.

  • Transfer the baking dish to oven and cook the cutlets for 5 minutes.

  • Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.

  • Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken.

Nutrition Facts

372 calories; fat 19g; saturated fat 8g; cholesterol 123mg; sodium 1040mg; protein 38g; carbohydrates 8g; sugars 1g; iron 2mg; calcium 69mg.
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